Lindsay: Lindsay uses local ingredients to make a vegetarian chili inspired from her well-worn copy of “Moosewood Restaurant Celebrates”. Here’s where the chocolate nibs come in! She includes a recipe for her suggested topping. (Recipe follows photos)

BLACK BEAN AND CHOCOLATE CHILI

serves 6-8

Ingredients:

2 Tbsp vegetable oil

1 1/2 c. chopped Dharma Ridge Walla Walla onions

4 Oatsplantar Farm garlic cloves minced or pressed

1 Celery stalk, thinly sliced

1 small fresh chili, minced (you choose the hotness)

1 Tbsp ground cumin

2 tsp dried oregano

1/2 tsp ground cinnamon

pinch of ground cloves

1 tsp ground coriander

1/2 tsp ground black pepper

1/2 tsp salt

1 1/2 c chopped bell peppers

Two 15.5oz can beans (Truitt Brothers – one black and one pinto), rinsed and drained

In a saucepan, warm the oil on medium heat. Add the onions and garlic and saute’ until the onions become translucent, about 10 minutes. Add the celery and chile, cover, and cook for about 5 minutes.

Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, coriander, black pepper, salt and the bell peppers. Cover and cook for 5 minutes, until the bell peppers begin to soften. Stir occasionally to keep the spices from burning. If needed, add a little juice from the crushed tomatoes.

Add the black beans, tomatoes, lemon juice, and soy sauce. Bring the chili to a simmer, cover, and cook for 5 – 10 minutes. Stir in the chocolate. When it has melted, adjust the salt, black pepper and lemon juice to taste.